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+ servings

Pumpkin Coffee Cake with Streusel Topping

Serve warmed with fresh fruit and yogurt for a filling breakfast. Perfect for potlucks or brunches too!
Course Breakfast
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 12
Calories 405kcal


Pumpkin Custard Filling

  • 1 1/2 cup pureed pumpkin
  • 1 egg
  • 3 tbsp all purpose flour
  • 1 tsp maple syrup
  • 1/4 cup sugar
  • 1/4 tsp kosher salt

Cinnamon-Pecan Streusel

  • 3/4 cup all purpose flour
  • 1 1/2 tsp ground cinnamon
  • 3/4 tsp ground nutmeg
  • 3/4 tsp ground ginger
  • 3/4 cup sugar
  • 1 tbsp water
  • 1/4 cup unsalted butter softened
  • 1/4 cup pecans toasted and crushed

Coffee Cake

  • 1/2 cup butter
  • 1 cup brown sugar packed
  • 2 eggs
  • 3/4 cup buttermilk
  • 2 cups all purpose flour
  • 2 tsp baking powder
  • 2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1 tsp ground ginger
  • 1/2 tsp ground cloves
  • 1/2 tsp ground allspice
  • 1/4 tsp ground cardamom
  • 1 tsp kosher salt
  • 1 tsp vanilla extract


  • To prepare the pumpkin custard: in a mixing bowl, blend together all of the ingredients until fully combined and smooth. Place in the fridge until ready to use.
  • Prepare your streusel by combining the flour, cinnamon, nutmeg, ginger and sugar together in a mixing bowl.
  • Add the butter, water and nuts and cut into the flour to create a coarse, crumbly texture (either by using a pastry blender or by pinching together with your fingers). Store in the fridge until ready to use.
  • Preheat your oven to 350°F (177°C). Lightly spray a 9x13" baking dish with baking spray or grease and lightly flour.
  • In your mixer's bowl, cream together the butter and sugar for 7 minutes on medium speed (or setting 3) or until very light and fluffy. Scrape down your bowl three or four times during the mixing time.
  • Add the eggs, one at a time, mixing well after each addition to ensure the egg is incorporated fully. Scrape down the bowl between each addition of egg. This stage should take 4 minutes and the batter should have the consistency of mousse.
  • While your batter is mixing, sift together your dry ingredients, twice, into a medium bowl.
  • In a separate bowl, combine the buttermilk and vanilla extract.
  • When you have finished adding your eggs, scrape down your mixing bowl once again and add the flour in three equal measurements, alternating with the milk in equal measurements. I.e.: flour-milk-flour-milk-flour. This stage should mix no longer than 5 minutes.
  • Scrape down your bowl, and stir one final time by hand, no more than three full circles around the bowl.
  • Remove the pumpkin puree and streusel from the fridge.
  • Pour the batter into your prepared pan and create three wells down the length of batter- like trenches the length of the pan- one in the middle and about 2" from the middle one. 1" from each long side of the pan.
  • Scoop or pour the pumpkin puree into the trenches and give the pan a few taps on to the counter to release any air pockets.
  • Liberally sprinkle the streusel over the "unpumpkined" sections of the cake and bake for 35-40 minutes or until a toothpick inserted into the cake comes out clean.
  • Allow to cool for 20 minutes before cutting and serving. Allow to cool for 1 hour if turning out whole to freeze.


Calories: 405kcal | Carbohydrates: 63g | Protein: 6g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 73mg | Sodium: 431mg | Potassium: 162mg | Fiber: 2g | Sugar: 37g | Vitamin A: 5205IU | Vitamin C: 1mg | Calcium: 108mg | Iron: 2mg